Topping

• 30g butter
• 2 tsp oil
• 1 clove crushed garlic
• 1 tsp garam masala
• 1 tsp curry power
• 1/2 tsp cumin seeds
• pinch of cayenne pepper
• 1/2 c raw cashew nuts chopped
• 1/2 c finely grated parmesan
• 1/2 c grated tasty cheese

Quiche

• 150 g kumara
• 30 g butter
• 1/4 garam masala
• pinch of saffron powder
• 1 small leek
• 1 1/2 tsp plain flour
• 1 large vegetable stock cube
• 1/3 c milk
• 2 eggs lightly beated
• 2/3 cup cooked mashed pumpkin (approx 200g)

Prepare the topping first. Heat the butter and oil in pan and add the garlic, spices and cashews and stir until the nuts are lightly browned. Cool and then stir in cheeses.
Steam the kumara cubes until tender. Cook the leeks in pan with butter and spices until soft. Stir in flour and heat until mixture is dry and grainy. Gradually stir in the stock cube and milk and cook until this boils and thickens. Cool slightly then add the kumara, eggs and pumpkin and mix well. Spoon the mixture into a greased quiche dish and bake in a moderate oven for 15 mins. Sprinkle the cashew topping over the quicke and book for a further 5 mins or until set.

• Short crust pastry
• 500 gm onions
• 50 gm butter
• salt and pepper
• 3 large eggs
• 1 tub of light sour cream
• 1/2 tsp caraway seeds

Prepare the pastry pie shell and set aside in a cool place while you prepare the filling. Peel and slice the onions and place them in a pan with the butter. Cover and cook gently for 15-20 mins. Remove the lid and cook quickly until browned. Remove from the heat. Lightly mix the eggs and sour cream and stir into the onions and seasonings. Pour the filling into the base and cook in a moderate oven for 40-45 mins.